Vegan Peanut Butter Muffins
These Vegan Peanut Butter Muffins are delicious and you will never guess that they contain no eggs or butter. Flavored with applesauce, they are soft, fluffy, and take very little time to make. Perfect for breakfast or an afternoon snack.
These Vegan Peanut Butter Muffins are delicious and you will never guess that they contain no eggs or butter. Flavored with applesauce, they are soft, fluffy, and take very little time to make. Perfect for breakfast or an afternoon snack.
- Carbohydrate 28.4811666815087 g
- Cholesterol 0.544444443339853 mg
- Fat 2.8485736131577 g
- Fiber 0.546166671787137 g
- Protein 1.84834861135578 g
- Saturated Fat 0.641128055881776 g
- Serving Size 1 1 muffin (64g)
- Sodium 42.7918055517765 mg
- Sugar 27.9350000097215 g
- Trans Fat 0.102364583389199 g
- Calories 140 calories
Step-by-step
- Preheat the oven to 350F
- In a large bowl mix peanut butter, apple sauce, brown sugar, and oil (or plant based milk) with a spatula until well incorporated.
- Add flour and baking powder and mix.
- Add add ons if using and mix.
- Transfer scoops of batter into muffin tins lined with muffin liners.
- Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. See note!!!
Overmixing the batter is the primary error that turns these pastries into dense, rubbery hockey pucks rather than tender breakfast treats. When combining the flour and baking powder into the wet peanut butter and applesauce base, use a rubber spatula and fold gently just until the white streaks disappear, stopping immediately because gluten development thrives on excess agitation. Professional kitchens rely on precise sequence and temperature management to control texture without traditional dairy binders.
- Preheat the oven strictly to 350 degrees Fahrenheit to ensure the chemical leaveners activate uniformly upon entry.
- Substitute plant-based milk for oil at a strict one-to-one ratio if a lighter crumb is desired over richer moisture retention.
- Test doneness precisely at the thirty-minute mark by inserting a wooden toothpick into the exact center of the highest dome.
- Store baked goods in an airtight container at room temperature for up to three days, or freeze them individually wrapped for up to two months.
Standard muffin tins lined with paper cups prevent sticking, but heavy-duty silicone molds work equally well without requiring extra cooking spray. Allow the baked batch to cool inside the metal cavities for ten minutes before transferring them to a wire rack to finish setting.
